Red Velvet Cake

Red Velvet Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings


1/2cup vegetable shortening
1 1/2cups sugar
2 eggs
2 1/2cups all-purpose flour
1cup buttermilk
2tablespoons unsweetened cocoa
2tablespoons red food coloring
2teaspoons baking soda
2tablespoons cider vinegar
1 1/3cups 2 percent reduced-fat milk
7tablespoons all-purpose flour
1 1/3cups salted butter, softened
1 1/3 to 2cups powdered sugar, sifted
1 1/2teaspoons vanilla extract


  1. To prepare cake, preheat oven to 350F. Grease three 8-inch layer pans or two 9-inch layer pans; line bottoms with wax paper.
  2. In a mixing bowl, beat together vegetable shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk; beat until blended. In a small bowl, whisk cocoa and food coloring together with a fork until smooth; add to batter and beat until evenly blended. In same small bowl, dissolve baking soda in vinegar and beat into batter. Pour into prepared pans and spread evenly; bake 8-inch layers 20 minutes or 9-inch layers 25 minutes, or until a tester inserted in middle comes out clean. Cool 10 minutes in pans on wire racks. Remove cakes from pans, peel off wax paper and cool completely on racks.
  3. To prepare frosting, whisk milk and flour until flour dissolves. Pour into a small saucepan; cook and stir over low heat 2 to 3 minutes or until thick. Cool to room temperature.
  4. In a mixing bowl, beat butter until creamy. Gradually beat in flour mixture. Add powdered sugar and beat until smooth and creamy; beat in vanilla. Fill and frost cake.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 400
  • Fat 23g
  • Sodium 300mg
  • Carbohydrate 47g
  • Fiber 0g
  • Protein 5g